Lemony Yellow Squash Muffins
Yield: 12 muffins
2 1/4 cups All-purpose flour
1/3 cup Sugar
1 tsp Baking powder
1 tsp Baking soda
1/4 tsp Salt
2 cups Coarsely shredded yellow
-squash, about 3/4 lb
1 TBS Grated lemon rind
1 TBS Vegetable oil
1 egg; lightly beaten
8 oz Lowfat yogurt; plain
Vegetable cooking spray
2 TBS Sugar
3 TBS Fresh lemon juice
2 TBS Water
Combine flour and next 4 ingredients in
a large bowl; make a well in center
of mixture.
Combine squash and next 5 ingredients; add
to dry ingredients, stirring just until
moistened.
Divide batter evenly among 12 muffin pans
coated with cooking spray; bake at 375F
for 22 minutes.
Combine 2 Tbsp sugar, lemon juice and water
in a small saucepan.
Bring to a boil; cook 1 min.
Remove from heat.
Pierce the top of each muffin with a fork,
and brush with lemon juice mixture; remove
muffins from pans.
Let muffins stand on a wire rack 15 min.
Yield: 1 doz
Serving Size: 1 muffin
NOTES : Cal 147.4 Fat 2.1g Carb 28.3g
Fib 0.5g Pro 4.2g Sod 198mg CFF 12.5%
Recipe by: Cooking Light, May/June 1992
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